Kohlrabi

Kohlrabi

It’s time for a ‘what the?’ weird vegetable feature. Hands up who picked this one? It’s Kohlrabi!

 Kohlrabi (which we think looks a bit like a cross between beetroot and silverbeet) is in season now. It’s from the same family as cabbage, broccoli, kale and Brussels sprouts, and it’s got tons of dietary fibre, antioxidants, and micronutrients like potassium vitamin C. It’s crunchy like radish, but tastes similar to sweet mild turnips.

The experts from Sydney @sydneymarkets tell us we should look for kohlrabi with a vibrant, firm bulb and crisp leaves (and avoid ones with yellow leaves). In Australia we’ll find them with pale green or deep purple colouring. The smaller bulbs are milder and crunchier so opt for ones similar in size to baseballs. 

How do you eat Kohlrabi? Well, you can eat it raw (as matchsticks or grated in a slaw for example). You can also toss them into a stir-fry or add them to soups. And the smaller leaves can be eaten raw as an addition to salads. Well how about that!?

I love a simple slaw salad with shaved kohlrabi - using the peeler rather than a grater, finely chopped red or green cabbage plus some shaved carrot and apple for sweetness. Mix all this together and drizzle with lime and olive oil. As you can see I don't use exact amounts, I just make it up as I go along and encourage you to try this some times with "recipes" that don't require exacts like baking. 

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